Boerewors rolls are South Africa’s answer to the hot dog: a thick, coiled beef sausage with a distinctive coriander and clove seasoning, braaied (grilled) until juicy, then tucked into a soft roll with caramelized onions and a tangy tomato relish. This recipe works because the bold, spiced sausage pairs perfectly with sweet, jammy onions and a simple chakalaka-style topping, all wrapped in a pillowy bun. It’s a hearty, crowd-pleasing meal that brings the flavors of a South African braai to your backyard.
Ingredients
- 6 boerewors sausages (about 2 1/4 lb / 1 kg total), in 6-inch (15 cm) lengths
- 6 soft hot dog buns or Portuguese rolls
- 3 large onions, thinly sliced (about 4 cups / 400 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) butter
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- For the chakalaka-style relish (optional):
- 1 tbsp (15 ml) olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 carrot, grated
- 1 tsp (2 g) curry powder
- 1 can (14 oz / 400 g) chopped tomatoes
- 1 tbsp (15 ml) tomato paste
- Salt and pepper to taste
Instructions
- Make the chakalaka relish (optional but recommended): Heat the olive oil in a saucepan over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Stir in the grated carrot and curry powder, and cook for 1 minute. Add the chopped tomatoes and tomato paste, bring to a simmer, and cook for 10 minutes until thickened. Season with salt and pepper. Set aside.
- Caramelize the onions: In a large skillet or frying pan, heat the olive oil and butter over medium-low heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for 15-20 minutes until the onions are soft and golden brown. Stir in the brown sugar and vinegar, and cook for another 5 minutes until sticky and caramelized. Keep warm.
- Preheat your grill (braai) or a grill pan to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Grill the boerewors: Place the sausages on the grill. Cook for 8-10 minutes, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). Remove from the grill and let rest for 3 minutes.
- Toast the buns: Slice the buns open (not all the way through) and place them cut-side down on the grill for 1-2 minutes until lightly toasted.
- Assemble the rolls: Place a sausage in each bun. Top with a generous spoonful of caramelized onions and a spoonful of chakalaka relish if using. Serve immediately.
Tips
- Don’t overcook the boerewors: Boerewors is a ground meat sausage, so it must be cooked to 160°F (71°C), but it should still be juicy. Overcooking will dry it out. Use a meat thermometer to check.
- Coil or straight? Traditional boerewors is sold in a coil. You can grill the whole coil and then cut it into portions, or cut it into individual links before grilling. Cutting it makes it easier to fit in buns.
- Substitute for boerewors: If you can’t find boerewors, use a good-quality beef sausage with coriander and cloves, or a spicy Italian sausage. The flavor will be different but still delicious.
- Make ahead: The caramelized onions and chakalaka relish can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.
Serving Suggestions
Serve boerewors rolls with a side of crispy fries or potato salad, and a fresh green salad. For a truly South African experience, add a spoonful of chakalaka (a spicy vegetable relish) and a drizzle of tomato sauce (ketchup) or peri-peri sauce. Cold beer or a fruity iced tea are classic accompaniments.
Variations
- Cheese: Add a slice of cheddar or gouda cheese to the bun before the sausage, and let it melt slightly.
- Spicy: Add a sliced jalapeño or a drizzle of sriracha to the onions for extra heat.
- Vegan: Use a plant-based sausage and vegan butter for the onions. The chakalaka is already vegan.
- Different onions: Try red onions or shallots for a milder, sweeter flavor.
Storage and Reheating
Store leftover boerewors rolls (assembled or separate) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. The onions and relish can be reheated in a skillet or microwave. Leftover sausages can be sliced and used in pasta or salads.
Frequently Asked Questions
What is boerewors? Boerewors is a South African sausage made from coarsely ground beef (often mixed with pork or lamb), seasoned with coriander seeds, black pepper, nutmeg, and cloves. It’s a staple of the South African braai (barbecue).
Can I cook boerewors in the oven? Yes, you can bake boerewors in a 375°F (190°C) oven for 20-25 minutes, turning once, until it reaches 160°F (71°C). However, grilling gives it a better smoky flavor and crispy casing.
What is chakalaka? Chakalaka is a spicy South African vegetable relish made with onions, tomatoes, peppers, and curry powder. It’s often served with bread, meat, or pap (a maize porridge). It adds a wonderful tangy, spicy kick to boerewors rolls.
Can I freeze boerewors? Yes, raw boerewors can be frozen for up to 3 months. Thaw it in the refrigerator overnight before grilling. Cooked boerewors can also be frozen for up to 2 months.
What if I don’t have a grill? You can use a grill pan or a cast-iron skillet on the stovetop. Cook the sausages over medium-high heat, turning frequently, until cooked through and nicely browned.
What is the best bread for boerewors rolls? A soft, slightly sweet hot dog bun or a Portuguese roll works best. You want something that won’t fall apart and can hold the juicy sausage and toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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